Sunday Morning

Brooklyn Sundays are easy, slow and reflective. For most people it’s a day of rest. For me, it’s my Saturday. That means doing all of the things: biking, gardening, baking and most importantly, cooking!

It’s easy as a market manager to forget the simple things like eggs during market day. So, I made a trip to the Carroll Garden Greenmarket this morning to visit Kelly and to pick up some necessities. I bought some eggies from Tello’s Green Farm and proceeded back to the homestead to make a much needed breakfast. Biking first thing in the morning is thrilling but my stomach didn’t agree as much!

ImageMy favorite breakfast/brunch to make is incredibly simple. No frills, all fresh, and quick. I used some purple kale and scallions from my CSA (Windflower Farm), garlic scapes (Conuco Farm) and Vivace cheese (Cato Corner Farm). I usually eat my eggs with a hearty slice of toast but this week I’m trying out heritage corn tortillas (Hot Bread Kitchen). They’re grainier than regular corn tortillas and have their own unique flavor. This dish takes all of 10 minutes to prepare and is fairly easy on the clean up. It’s also for one person so just double the ingredients if you’re serving another person!


Quick Sunday Scrambled Eggs

  • 1 tbsp water
  • 1 cup purple kale, chopped
  • 1 tsp olive oil
  • 1 tsp liquid aminos
  • Chili pepper flakes, to taste
  • Small sliver of butter
  • 1 egg
  • 1 tbsp scallions, chopped
  • 1 tsp garlic scapes, minced
  • Fresh herbs, fresh and to taste
  • 1 corn tortilla
  • 1 tbsp shredded cheese
  • Salt and pepper, to taste
  1. Whisk egg with scallions, garlic scapes and salt and pepper. Set aside.
  2. Heat water over medium heat in a small skillet until simmering. Add kale and wilt for 3-4 minutes.
  3. Add olive oil and liquid aminos. Saute for 1 minute. Top with chili pepper flakes and transfer to a plate.
  4. Over medium heat, evenly coat the skillet with melted butter.
  5. Pour the eggs into the skillet and scramble, keeping the eggs moving until cooked through. Transfer to plate.
  6. Over medium high heat, place the corn tortilla in the skillet. Top with cheese and cook until cheese is melted and tortilla is lightly browned.
  7. On a plate, top the tortilla with eggs, fresh herbs and your favorite toppings. Serve hot with kale. Enjoy!

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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